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Dear visitor thank you for visiting Annapurna. A collection of food recipes ranging from Maharashtrian ,marathi pakkruti,Punjabi,South Indian,Gujarati,Chinese,Thai,hyderabadi and more......
KEEP CHECKING for tempting YUMMY RECIPES and HOW TO EASILY make breakfast,starters,snacks,upwas ,fasting,phalahari,sweet and main course indian dishes .

Friday, 6 July 2018

Pesarattu(Telugu:
పెసరట్టు),
is a crepe-like bread unique to Telugu cuisine that is similar to
dosa. It is made with batter of green gram (moong dal), but unlike a
dosa, it does not contain urad dal.

Pesarattu
is eaten both in breakfast and as snack that popular in Andhra
Pradesh state in India. It is typically served with ginger or
tamarind chutney.Green
chillies, ginger and onions are used in different variants of this
snack.

A
variety of pesarattu served with upma is known as MLA pesarattu,
which came to be known after it was popular in MLA quarters
restaurants in Hyderabad.

Upma
pesarattu is a favourite in coastal Andhra region especially the
Guntur, Krishna, East Godavari and West Godavari districts.

1.
soak the moong beans and rice overnight(or atleast 5 hours) in enough
water. next morning drain water rinse it few times and Grind together
with rest of the ingredients and some salt + water to make batter of
pouring consistency

3.Heat
oil in a pan or kadai, add roasted gram (chana dal), dry red chili
and roast in medium flame until it becomes light brown, add chopped
onion, garlic and saute for another 1-2 mins, off flame and allow to
cool.Grind
roasted ingredients with salt, tamarind with little water to make
thick chutney. (add 1 tbsp water at a time, not to make chutney
watery).

4. Heat
a tawa and spread one ladle-full of batter into a dosa.Spread it
thinner for a crisper version, . Drizzle with some oil and let
it cook covered on medium heat for 2 minutes .

When
dosa
is about
to done, spread red chutney and put spread
the minced onions,chilli cumin mixture on top .drizzle
oil or ghee over edges, cook for 1 minutes in high to medium flame.
Remove cover and check if pesarattu is cooked if not cover and cook
again for 30 secs to a minute.

5.
Apply ghee or oil on top and cook for 30 seconds to a minute to make
pesarattu more crispy.

Friday, 15 September 2017

upma and poha are two breakfast dishes i make when i am in a hurry as they are quick to prepare with easily available ingredients.I prepare it with the standard upma seasoning redolent with the fresh flavor of curry leaves and green chillis, and tomatoes being the main star ingredient. the reason being i like a recipes made with tomatoes. the tang from the tomatoes uplifts the overall flavor in this upma which is tangy and spicy.

Tips and Variations:1)corn kernals,green peas, chopped carrots, can be added for a different taste. 2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.3)Drizzle a little bit of ghee on top before serving.4)Try garnishing with 'shev/sev' (fried noodles).5)Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.

Saturday, 4 March 2017

Amla / Awla / Gooseberry is a super fruit and it has numerous health benefits.

Amla(known as 'usirikaya' in telugu and 'nellikai' in tamil and kannada) is rich in vitamin C and is very essential to include it in our diet frequently. One should eat amla daily as it is well known for its health benefits and is proved to be the best immune boosters. It is high in vitamin C and a great source of antioxidants.It helps to control diabetes, heart diseases and protects us from cancer. Due to its high anti-oxidants, it slows down ageing.This amla rice recipe is called as usirikaya pulihora in telugu.....I made it simple just like lemon rice.

Method :1.Wash and soak the rice for 10 to 15 minutes with 2 cups of water.Prepare the rice either in pressure cooker or rice cooker.spread it with a tsp of oil.Cool the rice completely. 2.Wash amla, grate it using a grater,Discard the seeds...Set aside.Heat oil in a pan - add the items under 'to temper' table, let mustard seeds splutter.3.Fry till dals turn golden brown then add grated amla and saute for 2-3mins.4.Add cooked rice to the amla seasoning and mix gently.5.Serve hot with papad or any curry of your choice.

TipsUse amla as per sourness of amla. Some amla are very sour and may make the rice very sour. You can use leftover rice too to make variety rice.If you are using hot rice,make it well in advance fluff and spread it with oil and keep aside.If you wish you can even add onion for extra crunch.Adjust the number of green chillies in the recipe accordingly.I prefer to make this rice spicy and tangy.

Sunday, 13 November 2016

Mint or pudina is supposed to make a cooling effect.so with summer approaching presenting my first summer recipe pudina paratha.

this is hotel style paratha recipe where the mint paratha is layered like the lachcha paratha.Pudina means mint leaves in marathi and hindi and paratha is an unleavened flat bread made from whole wheat flour. pudina parathas are crispy, flaky, layered, mint flavored whole wheat flat breads.

they are crisp as well as flaky and need to be served hot. if you plan to serve in the tiffin box, then just make simple paratha without the layers.i have used fresh mint leaves. though you can also use dried mint leaves. you can also add more or less mint leaves as per your taste. you can serve pudina paratha with a mango pickle, curd or paneer gravy.I had made them for dinnerIngredients:For dough:Whole Wheat Flour / Atta - 1 cupmint leaves 1/2 cupSalt to tasteWater - 1/2 cup or as neededFor mint masala stuffing:1 cup tightly packed fresh mint leaves or 3-4 tbsp dry mint leaves1 tsp cumin seeds/jeera½ tsp fennel seeds/saunf1 dry red chili, broken and seeds removed or 5-6 pepper corns1 tbsp chaat masala

Method:1.Take flour ,ghee /butter/oil ,mint leaves and salt in a bowl. mix well. Add water slowly and make it into a soft dough. Cover it and let it rest for 30 mins.

2.in a pan, add cumin seeds, fennel seeds and roast for half a minute on a low flame.next add 1 dry red chili, broken and seeds removed or pepper corns.roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder

3.Now chop mint leaves very finely. Add salt and above masala in it and mix well with your fingers. divide the dough into equal balls. 4 Take a ball and roll it into circle. Spread some butter /ghee/oil all over it and sprinkle flour. Sprinkle mint masala and start pleating. begin to fold from the edges like a fan with pleats.fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.

5.prepare the pleated roll balls like these and keep aside covered to rest for 5 minutes.take one pleated ball and dust some flour on both sides.Now roll it into paratha of 5-6 inches.

6.Heat a tawa. Put paratha in hot tawa.when you see the paratha puffing up at some places and is ¼th cooked then flip.

spread some oil or ghee on this side.flip again and spread some oil or ghee on this side too.press the edges with a spatula so that they are cooked well.flip a couple of times to get even roasting and cooking of the parathas.

7. put them in a casserole or a roti basket in case you are not serving them right away.8. serve pudina paratha plain with some mango pickle or curd or with a dal fry